Chefs
Clodagh McKenna
Clodagh is a promoter of local Irish produce and a regular chef on UKTV's Market Kitchen...
Clodagh McKenna trained at Ballymaloe Cookery School and then went on to work as a chef in Ballymaloe House. After three years in the kitchen, she left to set up a local stall as well as developing other farmers markets around Ireland.
She has her own weekly column for the Irish Examiner, fortnightly column for The Mail on Sunday, and a monthly column for Food and Wine magazine. Clodagh also contributes regularly to other publications and is the editor of the Slow Food Ireland Guide to Producers.
Clodagh has appeared as a cook and promoter of local produce on Out of The Blue, Rick Stein's Food Heroes, TV3's Ireland AM Show, Saturday Kitchen, Saturday Cooks, The Today Show and is a regular chef presenter for UKTV's Market Kitchen and RTE's The Afternoon Show.
Her first book The Irish Farmers' Market Cookbook was published by Collins in November 2006 and she has filmed a TV series to accompany the book which is titled Fresh from the Farmers Markets.
Book
The Irish Farmers' Market Cookbook
, HarperCollins Publishers Ltd, 2006
She has her own weekly column for the Irish Examiner, fortnightly column for The Mail on Sunday, and a monthly column for Food and Wine magazine. Clodagh also contributes regularly to other publications and is the editor of the Slow Food Ireland Guide to Producers.
Clodagh has appeared as a cook and promoter of local produce on Out of The Blue, Rick Stein's Food Heroes, TV3's Ireland AM Show, Saturday Kitchen, Saturday Cooks, The Today Show and is a regular chef presenter for UKTV's Market Kitchen and RTE's The Afternoon Show.
Her first book The Irish Farmers' Market Cookbook was published by Collins in November 2006 and she has filmed a TV series to accompany the book which is titled Fresh from the Farmers Markets.
Book
The Irish Farmers' Market Cookbook
, HarperCollins Publishers Ltd, 2006
- Baby guinness
- Baked cauliflower with mature cheddar cheese
- Baked fish with tomatoes and aubergines
- Baked polenta with Gruyère
- Beetroot hummous
- Brandy butter
- Butter bean, chorizo and tomato stew
- Caherbeg pork pie with caramelised apples
- Caherbeg sausage stew with fresh tomatoes
- Cashel blue and port dip
- Cashel blue cheese bruschetta with caramelised pears
- Chargrilled courgettes
- Chicken liver pate with soda bread
- Chinese sticky pork chops with stir fry vegetables
- Chocolate biscuit cake
- Chorizo with red wine and parsley
- Colcannon cakes
- Cork beef stew with mustard pandy potatoes
- Curried parsnip and apple soup
- Elderflower cordial cocktail
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